Still I felt it was high time to recreate a frittata version that everyone could enjoy.

No matter vegan, vegetarian, or meat lovers. Trust me, friends, this will be your new staple which you can bring on almost every brunch or potluck table.

Get ready for all that many options with this Dairy-Free Zucchini Frittata.

It is easy, mouthwatering, drool-worthy, addicting, fresh, full of incredible flavors, shareable, crowd pleasing. In short: you need this in your life.

Let’s now get straight to making it. It’s so easy: First, heat a sauce pan with a bit of oil or for oil free cooking just vegetable broth.

Fry the zucchini slices for around 3 minutes, then add the garlic, and cook again for 3 minutes. Set aside.

Next: Take a bowl and combine chickpea flour, water, tahini, and nutritional yeast. Whisk until all is well mixed, then add the tandoori spice mix. Just a bit of chili powder, turmeric, and curry. Season with salt and pepper.

Now hop over to a casserole dish prepared with parchment paper or a bit of oil.

Put the zucchini mix in the dish and then cover all with the chickpea mixture. Bake for around 30 minutes at 405°F.

Get ready for summer and enjoy the beauty out there with this Dairy-Free Zucchini Frittata

Summertime is meant for going out and to enjoy this beautiful weather. The smell, the sounds, the atmosphere. All so relaxed. You might probably enjoy beaches, having a good time at potlucks or BBQs.

So many things to explore during this time. To get in to the full summer mode and keep the vibes running high, this Dairy-Free Zucchini Frittata will always hit the spot.

Description

This Dairy-Free Zucchini Frittata is everything you need for breakfast, lunch. or even dinner. Made with chickpea flour, it’s vegan, gluten free, and just insanely delicious.

Scale

Ingredients

2 zucchinis, sliced

1 1/2 cups chickpea flour

2 1/2 cups water

1/3 cup tahini

1/2 cup nutritional yeast

tandoori spice mix (see notes)

6 cloves garlic, peeled and pressed

salt, pepper to taste

Instructions

Heat a sauce pan with a bit of oil or for oil free cooking just vegetable broth. Fry the zucchini slices for around 3 minutes, then add the garlic, and cook again for 3 minutes. Set aside.

Take a bowl and combine chickpea flour, water, tahini, and nutritional yeast. Whisk until all is well mixed, then add the tandoori spice mix. Just a bit of chili powder, turmeric, and curry. Season with salt and pepper.

Prepare a casserole dish with parchment paper or a bit of oil. Put the zucchini mix in the dish and then cover all with the chickpea mixture. Bake for around 30 minutes at 405°F.